1. Blend the herbs. Mix half the herb blend with the yeast energizer and the malt extract in 1 gal. of hot water and boil for 10 min. Add the rest of the herbs, sugar and lemon juice. Stir to dissolve; then remove from heat and let cool. Strain into a wide-mouthed container.

2. Add the liquid ale yeast and leave in a warm spot, stirring every few days until the foaming almost ceases. The process may take

up to several weeks.

3. Stir well and transfer the beer (with the yeast deposit) to jars with airtight lids. Leave in a cool place until the yeast has settled and the beer has cleared.

4. Pour off the clear liquid and dissolve 1 oz. of cane sugar in the beer. Transfer the mixture to beer bottles, stopper and leave standing upright. After 2-3 weeks at room temperature, the beer should be sparkling and the yeast deposit firm enough to pour the beer off easily.